This blog is a place for wives, girlfriends, significant others, and anyone else stuck to a chef to come together and chirp to each other about how to deal with the nonsense that goes along with being the wife of a chef. I was struggling to live with a ghost of a husband who I never saw until I met two other chefs' wives that saved me. It was then that I realized there must be more who need love and support too, right?
Hilary, First Lady Desperate Chefs'Wives
instagram @hilarya25

Speak Up

Thursday, May 21, 2009

Rice Cracked Crusted Tuna

I've been chowing down on Perry St's rice cracker crusted tuna appetizer since the restaurant first opened four years ago this month. It's definitely got lasting power being on the menu this long. The New York Times Dining and Wine section adapted the recipe for home use so now you can enjoy it as much as I do and as often as you like. The recipe is simple and the ingredients are available nearly anwhere. Enjoy!

1. For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.2. Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.3. For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.4. Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.

Featured Posts

Ok, we all know dating/marrying a chef is hard. The late nights, missed anniversaries and the pressure of work that they bring home weighing...

ChefWife, The Simple Definition

chef wife- (noun) a woman in a relationship with- although not necessarily married to- a chef. Usually has two careers, her own and of course that of her chef. Understands terms such as: “doubles”, “PX”, “covers”, and “purveyors”. Doesn’t understand but deals with concepts like: dinner at 2am, chefs that smell like onions and fish, Christmas (and every other holiday) alone, callused hands, and mac and cheese dinners at home, and the always prevalent conceited attitude. After all, aren’t they kind of a big deal?